Nary an oat was harmed in the making of this warmly spiced banana bread oatmeal! Just like my Apple & Cranberry Oatmeal recipe, this one is totally oat free, with a good amount of hidden veggies. It’s got the same mouthfeel as a warm, comforting bowl o’ oats, without the grains. I’ve just never been down with the long winded recipe names: oatless oatmeal, n’oatmeal, fauxtmeal… pah, life’s too short for those shenanigans!
Just as with the real oaty hot breakfast cereal, you can flavor my base aip-friendly “oatmeal” recipe a million ways. (There are four different flavors in my print cookbook, Nourish, alone!). This time, I wanted to make a variety that crossed the classic morning meal with the flavors of one of my favorite sweet treats, banana bread. So! This banana bread oatmeal has plenty of banana in the mix.
A great side effect of that is that it’s really sweet enough on its own, so you don’t have to add any additional sweetener at all if you don’t want to! It’s also swirled with a generous amount of warm spices – cinnamon, ginger and mace – that make a pot of this simmering on the stovetop makes your house smell as if you were about to pull a loaf of banana bread right outta the oven at any minute.
If you can tolerate nuts and have reintroduced them successfully after the elimination phase of the AIP, I’d heartily recommend topping a bowl of this banana bread oatmeal off with some toasted walnuts or pecans and crystallized ginger chips for a pop of heat. But if you want to keep elimination phase friendly, try adding some extra banana slices and toasted caramel sea salt coconut chips to finish. A little sprinkle of salt just before serving is also fantastic, if you’re like me and love a little contrast of sweet and savory.
All of my grainless oatmeal recipes reheat really well and this banana bread oatmeal is no exception to that rule! Which means you’ll want to make a batch of this at the weekend, portion it up and stash it in your fridge or freezer. That way, you can grab a jar in the morning for a quick and easy breakfast. Bonus points that it looks totally “normal” and won’t freak out your co-workers.
You’ll see in the recipe below that I’ve given you two alternatives for cooking your acorn squash. You can do it the traditional way, baking it in the oven with a little water in the bottom of the pan, or use your Instant Pot to get ‘er done in a fraction of the time.
Both methods work just fine, but there will be a slight difference in the texture and water content of your cooked acorn squash. The traditional baking method makes for a drier squash (weighing in at 200 g per cup), whereas the Instant Pot squash retains a lot more water (weighing in at 230 g per cup).
This won’t cause you any problems, but if you bake rather than IP your squash, you may find that you want to add a little extra coconut milk or a splash of water if you prefer a looser, more milky oatmeal. If you like a thicker oatmeal, though, you should be set! Oatmeal is a pretty personal thing, so don’t be afraid to tweak the recipe to give you the texture you want. Simmering the oatmeal on the stovetop for longer will give you a thicker texture the longer you cook it, as the liquid cooks off and the oatmeal reduces. Choose your own banana bread oatmeal adventure!
Looking for more AIP / egg free breakfast recipes? Check out 85 Amazing AIP Breakfasts!
This recipe was included in the Paleo AIP Recipe Roundtable.
- 2 cups / 400 - 460 g cooked acorn squash (see notes)
- 2 cups / 480 ml coconut milk
- ¾ cup / 180 g mashed banana (about 2 small)
- ¾ cup / 60 g unsweetened shredded coconut
- 1½ tsp / 1.5 g ground cinnamon
- ¾ tsp / 1.5 g ground ginger
- ¼ tsp fine sea salt
- ⅛ tsp ground mace
- EITHER BAKE: Preheat the oven to 400 F / 205 C. Carefully cut a medium-large acorn squash in half, then scoop out the seeds. Cover the bottom of a 7 x 11 baking dish with water, then place the acorn squash halves, cut side down, into the dish. Roast until the squash is tender, about 45 minutes. Remove from the oven and allow to cool.
- OR INSTANT POT: Carefully cut a medium-large acorn squash (or a couple of small squashes) in half. Add 1 cup / 240 ml of water to the bottom of your Instant Pot and drop the steaming rack into place. Place the squash halves on the steaming rack so that they rest rind-side out against the stainless steel insert and aren't touching each other. Set the vent to pressure, close the lid and set the Instant Pot to manual pressure (high) for 8 - 12 minutes, depending on the size of your squash. Use quick release and make sure that the squash is fork tender, then allow the squash to cool before scooping out and discarding the seeds.
- SIMMER: Carefully scoop out the cooked acorn squash and add it to a medium sized saucepan (see notes). Add all other ingredients to the saucepan over low-medium heat and bring to a gentle simmer, stirring to combine the ingredients evenly. Reduce the heat a little so that the mixture doesn't splash or spit and cook, stirring occasionally, until the oatmeal has thickened to your liking, about 15 - 20 minutes. Top with your favorite toppings and enjoy while hot!
- STORE: Portion the finished oatmeal up into single serving containers and refrigerate it for up to a week. The oatmeal reheats well and you can add an extra splash of coconut milk or water as you warm it up if you like. It also freezes well, so you can keep it in an airtight container for several months before thawing and reheating.
This won't cause you any problems, but if you bake rather than IP your squash, you may find that you want to add a little extra coconut milk or a splash of water if you prefer a looser, more milky oatmeal.
If you like a thicker oatmeal, though, you should be set! Oatmeal is a pretty personal thing, so don't be afraid to tweak the recipe to give you the texture you want. Simmering the oatmeal on the stovetop for longer will give you a thicker texture the longer you cook it, as the liquid cooks off and the oatmeal reduces.
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